Rice and Garbanzo Beans

Heat butter and olive oil in a large skillet over medium heat until the butter is melted and the pan is hot.

Add the diced green pepper to the skillet and sauté for 2-3 minutes until slightly softened, stirring occasionally.

Drain and rinse the garbanzo beans, then add them to the skillet with the green pepper.

Stir in the cooked rice that was prepared in chicken broth, mixing well to combine all ingredients.

Pour the fresh lemon juice over the rice and bean mixture and toss to distribute evenly.

Season the dish with salt and ground black pepper to taste, stirring to incorporate the seasonings throughout.

Cook for 1-2 minutes more until the mixture is heated through, then remove from heat.

Fold in the sliced green onions just before serving to maintain their fresh texture and color.